TOMATO MILLET SALAD

A quick hello plus a salad so colorful and bright as the sun that is deflecting me right now from writing a longer post. As much as I am in love with whole foods – I am also in love with picnic-compatible food that just screams ‘summer’ when you look at it!

As the tomatoes get more juicy&sweet and herbs come out of their winter sleep, we can appraise them with this rainbow salad. A light, crunchy and flavourful creation reminding me slightly of a fresh turkish dish.

Grab a friend, your bikes, a lunch box + salad and enjoy it all together on a picnic blanket.

Rainbow Tomato Salad

+ Millet ( couscous would work here too)

makes a huge bowl / 4 Persons

1 cup Millet + 2 cups water

1/2 Cucumber

2 handful wild tomatoes ( green, yellow, orange, red – go crazy)

1 red bell pepper

1 cup fresh parsley

1 handful mint leaves

1 stalk spring onion

a few leaves fresh coriander

4 Tbsp Tomato paste

2 Tbsp Ajvar

1/2 cup water

1 Onion

1 clove garlic

1 tsp ground Cumin

1 tsp ground caraway

salt & pepper

Directions

Cook the millet in water for 5 minutes, let it simmer for another 5-10 minutes on low heat. Let it cool in a large bowl.

Cut onion and garlic really petite – gently roast them in a pan. Add the other sauce ingredients. Mix it with millet.

Chop all the fresh vegetables and herbs into tiny cubes. Add them to the bowl, stir carefully.